Aug 102013
 

Nacho Toad-in-the-Hole

Serves 2
Prep time 10 minutes
Cook time 6 minutes
Total time 16 minutes
Add a kid-friendly twist to the classic toad-in-the-hole with some Mexican cheese, black bean-corn salsa and tortilla chips.

Ingredients

  • 2 slices whole wheat OR white bread
  • 2 teaspoons olive oil
  • 2 eggs
  • 2 tablespoons finely shredded Mexican cheese blend
  • 2 tablespoons black bean-corn salsa
  • 1 heaped tablespoon crushed tortilla chips
  • Salt and pepper

Directions

Step 1
CUTOUT center of each bread slice, using a 3-inch round cutter; reserve cut-outs. COAT large nonstick skillet lightly with oil. PLACE bread slices and cut-outs in skillet.
Step 2
BREAK AND SLIP an egg into center of each bread slice. TURN ON heat to medium-high. COOK until whites are completely set and yolks begin to thicken but are not hard, 3 to 4 minutes. Carefully FLIP bread with egg and cut-outs over with turner. COOK second side to desired doneness, 1 to 2 minutes.
Step 3
SEASON eggs with salt and pepper. TOP with cheese, salsa and chips. SERVE immediately with cut-outs.
Aug 102013
 

Cookie Cutter Toad-in-the-Hole

Serves 2
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Let kids pick their favorite shape for the classic egg-in-a-hole, commonly known as toad-in-the-hole. This recipe is fast enough for the morning routine and gets kids cooking!

Ingredients

  • 2 Slices white OR whole wheat bread
  • 2 teaspoons olive oil
  • 2 Eggs
  • Salt and pepper

Directions

Step 1
CUT OUT center of each bread slice, using a 2-1/2 to 3-inch heart, round or other shape cutter; reserve cut-outs. COAT large nonstick skillet lightly with oil.
Step 2
TOAST bread slices and cut-outs on one side in skillet over medium-low heat until golden, about 5 minutes. TURN bread pieces over.
Step 3
BREAK AND SLIP an egg into center of each bread slice. COVER pan and COOK SLOWLY until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes. SEASON eggs with salt and pepper. SERVE immediately.
Aug 102013
 

Basic Fried Eggs

Serves 2-4
Prep time 1 minute
Cook time 6 minutes
Total time 7 minutes
Serve fried eggs for breakfast, in sandwiches or on top of steaks, burgers or hash. For a cleaner shape, break eggs into custard cups before sliding them into the pan.

Ingredients

  • Butter
  • Salt and pepper
  • 2 to 4 Eggs

Directions

Step 1
For Over-Easy or Over-Hard Eggs: HEAT 2 tsp. butter in nonstick skillet over medium-high heat until hot.
Step 2
BREAK eggs and SLIP into pan, 1 at a time. IMMEDIATELY reduce heat to low.
Step 3
COOK SLOWLY until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes. SLIDE turner under each egg and carefully FLIP it over in pan. COOK second side to desired doneness. SPRINKLE with salt and pepper. SERVE immediately.
Step 4
For Basted Eggs: COOK as for Over-Easy or Over-Hard Eggs, but use 2 Tbsp. butter. COOK until edges turn white. Begin BASTING eggs with butter from pan. COVER pan between bastings and CONTINUE COOKING until whites are completely set and yolks begin to thicken but are not hard.
Step 5
For Steam-Basted Eggs: COOK as for Over-Easy or Over-Hard Eggs, but use 1 tsp. butter or a light coating of cooking spray. COOK until edges turn white. ADD 1 tsp. water to pan. Cover pan tightly. CONTINUE COOKING until whites are completely set and yolks begin to thicken but are not hard.

Note

Fresh eggs produce the best-looking fried-egg - a compact oval with a thick white and a high centered yolk.

For neater shape, break eggs into custard cup first, rather than directly into the pan. Hold cup close to surface of pan and slip egg from cup into pan.

Heat matters. If heat is too high, eggs will become tough and rubbery. Gentle heat preserves nutrients and allows for even cooking.